Like The Snuggie...BUT 1/2 The Price
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*** A WORD FROM THE KITCHEN ***
I could never consider that low carb diet that has been
all the rage because I enjoy my pasta and other carbs
too much. I do try to balance them out with good stuff
and practice moderation but pasta is so extra versatile
that I can create so many quick and satisfying meals.
Lots of choices for different shapes and sizes and some
even come flavored. Here is a cold SANTA FE STYLE CHICKEN
AND PASTA SALAD that is a favorite fast-food side dish in
some popular West Coast restaurants and it has really
picked up here in the Midwest too. It's got Rotini shaped
pasta, Southwestern-style dressing, corn, peppers and fresh
cilantro which so nicely completes the palate. If it is
true that you are what you eat, then I guess I must be a
noodle.
Enjoy! Marzee
mailto:mz@gophercentral.com
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RECIPE: SANTA FE STYLE CHICKEN
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INGREDIENTS:
1 16-ounce package Rotini pasta, uncooked
4-5 quarts water
1/2 cup grated Parmesan cheese
1/2 cup cooked yellow corn kernels
1/3 cup chopped cilantro
1/4 cup chopped green onion
2 tablespoons diced red bell pepper
2 tablespoons diced green bell pepper
1 chicken breast fillet, cooked and diced
Dressing:
1 1/4 cups V-8 juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS:
Prepare the pasta by bringing 4-5 quarts of water to a rolling
boil in a large saucepan. Add pasta to the pan, and when water
begins to boil again, cook for 8-11 minutes. Pasta should be
al dente, or mostly tender but with a slight toughness in the
middle. Whisk all of the dressing ingredients together in a
small bowl. Cover and chill the dressing until you're ready to
use it. When pasta is done, pour it into a large bowl. Add the
dressing, then toss. Add the remaining ingredients to the
pasta, and toss until combined. Cover and chill for several
hours before serving.
Yield: 8 Servings
Category: Pasta
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MARZEE's CORNER
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PERFECT PASTA POINTERS:
* In a large pot, heat 4 to 6 quarts of water to boiling
for one pound of dry pasta. (You can adjust this amount
depending on how much pasta you are cooking.) Add salt,
if desired, allowing 1 tablespoon of salt for every pound
of pasta.
* When the water reaches a hard, rolling boil, add the
pasta gradually, stirring at the same time. Allow the water
to return to a boil. (Salt added to water is an optional
ingredient, a matter of taste, not proper cooking.)
* Stir the pasta occasionally during cooking, to prevent
sticking. Do not cover. Follow the package directions for
cooking times. Each manufacturer has tested their brands
and shapes for the best cooking times. If the pasta is to
be used as part of a dish that requires further cooking,
slightly undercook the pasta.
* Use a long-handled fork or spoon to taste for doneness.
Perfectly cooked pasta is "al dente," or firm to the bite,
yet cooked through.
* Drain pasta in a sturdy colander and toss immediately
with sauce. (Do not rinse unless the recipe says to do
so.)
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